Homemade Sambar Recipe - South Indian Style

Step 1: Prepare Dal for Pressure Cooking

Wash 1 glass (approx 1 cup) of Toor dal twice. Add the washed dal to a pressure cooker along with enough water, 5-6 peeled garlic cloves, 4 large chopped tomatoes, and 1 tablespoon of oil.

Step 2: Pressure Cook the Dal

Close the pressure cooker and cook for 6 whistles on high flame until the dal is soft and mushy.

Step 3: Prepare Tamarind

Wash a small ball of tamarind and soak it in hot water to extract the pulp later.

Step 4: Chop Vegetables

Slice 2 large onions and chop 1 bunch of drumsticks (approximately 200g) into small pieces.

Step 5: Mash the Cooked Dal

Once the dal is cooked and the pressure is released, open the cooker. Drain any excess water from the dal. Transfer the dal to a clay pot and mash it thoroughly with a wooden masher until smooth. Set aside.

Step 6: Start Tempering

Heat 2 tablespoons of oil in a kadai (wok). Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Once they splutter, add a few sprigs of curry leaves.

Step 7: Sauté Onions

Add the sliced onions to the kadai and sauté until they become translucent. Add 1 teaspoon of salt to help the onions cook faster.

Step 8: Add Drumsticks and Spices

Add the chopped drumsticks to the kadai and sauté along with the onions until they are slightly tender. Then, add 1/2 teaspoon of turmeric powder and 2-3 tablespoons of homemade sambar masala. Mix all ingredients well.

Step 9: Simmer Vegetables

Add 1 cup of water to the vegetables and spices. Bring the mixture to a boil and let it simmer until the drumsticks are cooked through and the flavors meld.

Step 10: Combine Dal and Vegetables

Add the mashed dal to the simmering vegetables in the kadai. Stir well to combine all the ingredients.

Step 11: Add Tamarind Pulp

Extract the pulp from the soaked tamarind and add it to the sambar. Stir well to incorporate the tangy flavor.

Step 12: Garnish and Serve

Taste the sambar and adjust salt if necessary. Garnish generously with chopped coriander leaves. The delicious homemade sambar is now ready to be served.

• Adding a little oil to the dal in the pressure cooker helps prevent overflow.

• Mashing the dal in a clay pot using a wooden masher enhances the traditional flavor and texture.

• Homemade sambar masala adds a unique and authentic taste to the dish.

• Use store-bought sambar masala if homemade is not preferred or unavailable.

• Add other vegetables like carrots, potatoes, or brinjal for variety.

• Adjust the spice level by increasing or decreasing red chilies in the masala or adding green chilies to the tempering.